Ever mindful of protein and veg. and less carbs and little fat and not too much red meat and yet wanting a satisfying meal I came up with this salad which ticked most of the boxes. I combined a 6 oz. grass fed, lean steak with watercress, red onion, tomatoes, feta cheese and avocado. Instead of tossing the salad in a dressing, I mixed the avocado in the dressing to prevent it browning and then spooned it over the rest. If you want, you could serve some new potatoes alongside. It was a winner!
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 x 6 oz. steak
Watercress
1 slice of red onion – finely chopped
1 vine ripe tomato – sliced and chopped
2 oz. feta cheese – cut into little cubes
1 avocado – diced
Juice of 1/2 a lemon
1 tsp. Dijon mustard
3 tbsp. olive oil
Heat the oil in a frying pan until sizzling then cook the steak as you like it. Let it cool then slice it and cut slices into pieces.
Line a serving dish with watercress and sprinkle over the red onion and tomato then scatter the steak and feta.
Make a dressing – combine lemon juice with mustard and whisk well together before adding the oil and continue to whisk until well blended.
Pour over the diced avocado and mix until it is nicely coated.
Spoon over the salad and serve.
